Oreo Chocolate Cupcakes.
Oreo’s are the best cookies in my opinion…delicious dipped in milk or incorporated in desserts. Here is the recipe of Oreo Chocolate Cupcakes!
Ingredients:
FOR THE CUPCAKE:
3/4 cups (155g) sugar
6 tbsp unsalted butter (84g), room temp
6 tbsp (90ml) sour cream
1/2 tsp vanilla extract
3 egg whites
3/4 cup (98g) all purpose flour
1/2 cup (47g) cocoa
1 1/2 tsp baking powder
1/4 tsp salt
6 tbsp milk
2 tbsp water
6 tbsp unsalted butter (84g), room temp
6 tbsp (90ml) sour cream
1/2 tsp vanilla extract
3 egg whites
3/4 cup (98g) all purpose flour
1/2 cup (47g) cocoa
1 1/2 tsp baking powder
1/4 tsp salt
6 tbsp milk
2 tbsp water
FOR THE OREO FROSTING
1/2 cup (112g) butter
1/2 cup (95g) shortening
3 1/2 cups (460g) powdered sugar
1 tsp vanilla extract
4-5 tbsp (60-75ml) water or milk
1 cup Oreo crumbs (about 10 Oreos)
Oreos, for decoration
1/2 cup (95g) shortening
3 1/2 cups (460g) powdered sugar
1 tsp vanilla extract
4-5 tbsp (60-75ml) water or milk
1 cup Oreo crumbs (about 10 Oreos)
Oreos, for decoration
1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2. Beat butter and sugar until light in color and fluffy, about 2-3 minutes.
3. Add sour cream and vanilla extract and mix until well combined.
4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl to make sure all is incorporated.
5. Combine dry ingredients in another bowl, then combine milk and water in another bowl.
6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined.
7. Fill cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
8. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
9. To make the frosting, beat the butter and shortening together until smooth.
10. Add half of the powdered sugar and beat until smooth.
11. Add vanilla extract and 2 tbsp of water or milk and beat until smooth.
12. Add Oreo crumbs and mix until combined.
13. Add remaining powdered sugar and beat until smooth.
14. Add another 2-3 tablespoons of water or milk, as needed, and beating until smooth and a nice consistency for piping.
15. Decorate the cupcakes
2. Beat butter and sugar until light in color and fluffy, about 2-3 minutes.
3. Add sour cream and vanilla extract and mix until well combined.
4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl to make sure all is incorporated.
5. Combine dry ingredients in another bowl, then combine milk and water in another bowl.
6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined.
7. Fill cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
8. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
9. To make the frosting, beat the butter and shortening together until smooth.
10. Add half of the powdered sugar and beat until smooth.
11. Add vanilla extract and 2 tbsp of water or milk and beat until smooth.
12. Add Oreo crumbs and mix until combined.
13. Add remaining powdered sugar and beat until smooth.
14. Add another 2-3 tablespoons of water or milk, as needed, and beating until smooth and a nice consistency for piping.
15. Decorate the cupcakes
Cupcake al cioccolato e oreo!
Ingredienti.
Per i cupcake:
155 gr zucchero
6 cucchiai di burro a temperatura ambiente
6 cucchiai di panna acida
1 fialetta di vaniglia
3 albumi
98 gr di farina
47 gr di cacao amaro
1/2 bustina di lievito
1 pizzico di sale
6 cucchiai di latte
2 cucchiai di acqua
Per il frosting:
112 gr di burro
95 gr di strutto
460 gr di zucchero a velo
1/2 fialetta di estratto di vaniglia
4-5 cucchiai di latte o acqua
10 Oreo sbriciolati
Oreo per decorare
Preriscaldare il forno a 180°c e riempire una teglia per muffin con i pirottini di carta.
Montate zucchero e burro per un paio di minuti fino a diventare spumosi.
Aggiungere panna acida e l’estratto di vaniglia e mescolate fino a ben combinati.
Aggiungere gli albumi in due lotti, mescolando fino a ben combinati.
Unire gli ingredienti secchi in un’altra ciotola, unire il latte e l’acqua in un’altra ciotola.
Aggiungere la metà degli ingredienti secchi alla pastella e mescolate fino a ben combinati. Aggiungere il composto di latte e mescolare fino a ben combinati. Aggiungere gli altri ingredienti secchi e mescolate fino a ben combinati.
Riempire i pirottini fino a metà ed infornate per 15 -17 minuti.
Per preparare il frosting montate burro e strutto fino a diventare leggeri e spumosi. Aggiungete metà dello zucchero a velo e montate fino a quando è tutto ben incorporato. Aggiungere l’estratto di vaniglia e 2 cucchiai di acqua o latte.
A questo punto aggiungete le briciole di oreo e il resto dello zucchero a velo e montate bene il tutto.
Se necessario aggiungete altro latte o acqua fino a quando il frosting è della consistenza giusta.
Decorate i cupcake!
